Best Lemon Cream Cheese Cookies 

I chose to bake today lemon-flavored cookies made with cream cheese. They’re so easy to make and taste great.

INGREDIENTS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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I chose to bake today lemon-flavored cookies made with cream cheese. They’re so easy to make and taste great.

I chose to bake today lemon-flavored cookies made with cream cheese. They’re so easy to make and taste great.

INGREDIENTS

INGREDIENTS

– All purpose flour – Salt – Baking powder – Cream cheese – Unsalted butter – Granulated sugar – Grated lemon zest – Lemon juice – Eggs – Powder sugar

– All purpose flour – Salt – Baking powder – Cream cheese – Unsalted butter – Granulated sugar – Grated lemon zest – Lemon juice – Eggs – Powder sugar

INSTRUCTIONS

INSTRUCTIONS

Preheat oven . This ensures that the oven is already at the right temperature. Sift together flour, baking powder, and salt – use a medium bowl for this step.

Preheat oven . This ensures that the oven is already at the right temperature. Sift together flour, baking powder, and salt – use a medium bowl for this step.

INSTRUCTIONS

INSTRUCTIONS

In the bowl of an electric mixer beat cream cheese and butter until smooth. Add sugar gradually and mix until light and fluffy, scraping down the sides of the bowl as needed.

In the bowl of an electric mixer beat cream cheese and butter until smooth. Add sugar gradually and mix until light and fluffy, scraping down the sides of the bowl as needed.

INSTRUCTIONS

INSTRUCTIONS

Add lemon juice, lemon zest, and the egg. Beat to combine. At a low speed, add dry ingredients and mix until just combined. Do not overmix.

Add lemon juice, lemon zest, and the egg. Beat to combine. At a low speed, add dry ingredients and mix until just combined. Do not overmix.

INSTRUCTIONS

INSTRUCTIONS

If batter seems loose or warm, chill in the refrigerator until firm. Drop by tablespoonfuls onto parchment-lined baking sheets, spacing 2 inches apart.

If batter seems loose or warm, chill in the refrigerator until firm. Drop by tablespoonfuls onto parchment-lined baking sheets, spacing 2 inches apart.

INSTRUCTIONS

INSTRUCTIONS

Use a small ice cream scooper for uniform cookies. Bake, rotating halfway through until barely golden on the bottom.

Use a small ice cream scooper for uniform cookies. Bake, rotating halfway through until barely golden on the bottom.

INSTRUCTIONS

INSTRUCTIONS

Do not overbake! Let cool on baking sheets for 5 mins, then transfer them to wire racks to cool. Dust with powder sugar.

Do not overbake! Let cool on baking sheets for 5 mins, then transfer them to wire racks to cool. Dust with powder sugar.

On the recipe page you can find tips, notes and recommendations. Swipe up to see the full recipe!

On the recipe page you can find tips, notes and recommendations. Swipe up to see the full recipe!

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